My food philosophy is to eat local food in season. The beginning of a new season is always exciting for those cooks who cook with seasonal produce; it allows enjoying a fresh new range of fruits, vegetables, meats and fish when they are at their best, at their most flavoursome and full of vitamins. Each [...]
We enjoyed wonderful French classes last week - a perfect time for French cooking with the exciting Tour de France travelling around the beautiful French countryside and Bastille Day, the French national day on the 14th August. Here are a few photos showing how we enjoyed the days cooking together .
More photos from the recent Mediterranean classes.
As always, we have had some great classes over the past few weeks with 3 Mediterranean – Touch of Spice and 3 French Odyssey – Journey through France. The Mediterranean – Touch of Spice classes featured a variety of tapas dishes, tagines and braises. And our special peppers. I was delighted to have these fabulous [...]
Cooking on the Bay opened in June this year with the first class A Taste of Melbourne – Modern Australian Cuisine. Since then the classes have rolled on with many happy cooks coming through our doors...thanks to you all for contributing to a very happy and successful year at Cooking on the Bay. It is [...]
There are always interesting cooking topics discussed in the classes, usually associated with the ingredients we are using. In a recent class I was asked about verjuice....so I did some research and thought you all might to know more about it as well. Down through the centuries grapes have been used to make many products [...]
In a recent French Odyssey – Journey through France cooking class we made vanilla ice cream, with a crème anglaise base, in my new ice cream churn! Some of you will remember that we also make an easy vanilla ice cream* without a crème anglaise base and without an ice cream churn....it too is delicious [...]
In a recent Saturday's Italianicious - Cooking with Passion cooking class we enjoyed focaccia and pasta making, some interesting antipasti, pesto, baked ricotta, pumpkin and sage ravioli, a pork and fennel ragout plus a fabulous lemon, lime, limoncello tart. Most of the participants rated the ravioli, focaccia, pesto and the tart as the best things they [...]
